Qingsweet Double Fruit Pie
For the amount of 6-inch pie, I use 5-inch pie, so I save a lot of materials and cut them as appropriate. Lemon juice, cinnamon powder, or you don't have to add it. I prepared lemon juice, but I didn't add it. The taste is slightly sweet, and the sugar content of the fruit filling can be reduced as appropriate.
Recipe Recommendations
- low-gluten flour 150 grams
- butter 10 grams
- water 20 grams
- Apple 180 grams
- pear 120 grams
- lemon juice 1 teaspoon
- corn starch 10 grams
- fine sugar 75 grams
- salt 1/4 teaspoon
- cinnamon powder 1/4 teaspoon
Steps for Qingsweet Double Fruit Pie
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Pie skin: 150 g low-gluten flour, 60 g butter, 15 g fine sugar, 48 g water Pie filling: 60 g fine sugar, 1/4 teaspoon of salt (1.25ML) Ha, I forgot the salt, 10 g butter, 20 g water, 10 g corn starch
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Apples are 180 grams and pears are 120 grams. In fact, based on the existing ingredients, I have more pears than apples, but the total weight is about 300 grams. Who told me to eat pears, so the final taste is slightly sweeter is also related to this reason.
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1. First make pie skin. After the butter is softened, add the low-gluten flour and fine sugar, and knead the butter and flour with your hands until evenly blended. becomes like coarse corn flour. 2. Add water to the dough. This process is quite painful, and your hands are covered with flour and butter
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3. Knead into dough. Don't knead it for too long until it becomes a slightly smoother dough. Place the dough in the refrigerator and chill to relax for more than 15 minutes, preferably 1 - 4 hours. This dough is not very smooth and super sticky! Halfway through, I was called out and continued making it after 24 hours. It was a little hard when I first took it out of the refrigerator, but fortunately it did not affect the use. As for how much it affected the taste, I don't know. I thought I had never eaten what the founder of this recipe made, so I couldn't compare it.5
4. While refrigerating and relaxing the dough, we make pie filling. Apples and pears are peeled and cored, weighed, and then cut into dices. 5. After heating the pan, add butter to melt the butter. The fire should not be too high, otherwise the butter will be scorched. (It's almost burnt, it will taste burnt, be careful) 6. Pour in the chopped diced fruit and stir fry.6
7. Stir fry slightly, pour in the fine sugar, and continue to stir fry. 8. After adding fine sugar, the diced fruit will gradually exude a lot of water. With this water, slowly boil the fruit over low heat until the diced apples become soft. 9. After the diced apples are boiled soft, mix the corn starch and water thoroughly and pour them into the pan, and stir fry until the filling becomes thick. 10. Turn off the heat, and pour in lemon juice, salt, cinnamon powder and other seasonings and mix well (omit it, my pie filling is still delicious without salt and these things, comparable to McDonald's apple pie, just slightly sweet. Next time you put too many pears, you must add less sugar. Although it is sweet, it is not greasy), and the pie filling is ready. Cool the pie filling before using. (I can't wait to use it)
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11. Apply thin powder to the chopping board and divide the relaxed pie skin into two parts, with a weight ratio of 2:1. Place the large portion of pie skin on the chopping board and roll it into thin slices with a rolling pin. 12. Spread the rolled pie skin on the pie plate, and gently press the pie skin with your hands until the pie skin clings tightly to the pie plate. 13. Use a rolling pin to roll over the pie plate and cut off the excess pie skin. 14. Remove excess pie skin with your hands. 15. Use a fork to evenly make some small holes in the pie skin at the bottom.
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16. Roll out the smaller portion of pie skin reserved in step 11 into thin slices and cut it into small strips. 17. Fill in the pie plate. 18. Use the small strips cut in step 16 to create a crossed grid on the surface of the pie plate (this step will take a little time).
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19. Press the junction between the grid and the pie plate with your fingers to drop the excess pie skin after weaving the grid, and bond the grid with the pie skin at the bottom.
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20. Brush a layer of whole egg liquid on the surface of the grid, place the pie plate in a preheated oven, bake at 200 degrees for 15 minutes, then reduce the temperature to 175 degrees for 20-25 minutes, until the surface is slightly golden. You can bake. There were still extra materials, so I used them as waste
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Bake and bake, wait and wait
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Baked out of the oven, please ignore those burnt parts, this is my first time making it!!